The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you love the iconic cheesy, garlicky Cheddar Bay Biscuits from Red Lobster, imagine them transformed into a hearty, crowd-pleasing breakfast casserole! This Cheddar Bay Biscuit Egg Casserole combines flaky, buttery biscuit pieces (or a topping made from the mix) with fluffy scrambled eggs, savory breakfast sausage, and loads of melted cheddar cheese. It’s the perfect fusion of comfort food flavors in one easy-to-make dish.
Popularized in home kitchens across the internet, this casserole is a go-to for holiday mornings like Christmas or Easter, weekend brunches, potlucks, or meal prep for busy weeks. The biscuits soak up the creamy egg mixture while adding incredible texture and that signature herb-garlic flavor everyone craves. It’s hearty, indulgent, and surprisingly simple — no fancy skills required!
This original recipe draws from beloved versions using the Red Lobster Cheddar Bay Biscuit mix (available in most grocery stores) and builds a complete, balanced breakfast bake that’s sure to become a family favorite. Ready in under an hour, it’s packed with protein and flavor to start your day right.
Why You’ll Love This Cheddar Bay Biscuit Egg Casserole
This dish is all about contrast: crispy biscuit edges, tender eggs, juicy sausage, and gooey cheese. It’s naturally customizable — add veggies like bell peppers or onions for extra nutrition, or swap sausage for bacon or ham. The best part? It reheats beautifully, making it ideal for leftovers or feeding a crowd without last-minute stress.
Nutritionally, it’s satisfying with high protein from eggs and sausage, plus calcium from the cheese. Pair it with fresh fruit or a green salad for balance.
Ingredients
For the Casserole Base:
- 1 pound breakfast sausage (bulk, mild or spicy)
- 10 large eggs
- 1 1/2 cups whole milk (or half-and-half for extra creaminess)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, chopped (optional, for garnish)
For the Cheddar Bay Biscuit Topping:
- 1 (11.36 oz) box Red Lobster Cheddar Bay Biscuit mix
- Ingredients called for on the box (typically 3/4 cup cold water or milk, plus the seasoning packet)
- 1/4 cup unsalted butter, melted (for brushing)
- Extra shredded cheddar cheese (about 1/2 cup, optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Cook the sausage: In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into crumbles with a spoon. Cook until no longer pink (about 7-10 minutes). Drain excess grease and spread the sausage evenly in the prepared baking dish.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder (if using), salt, and pepper until smooth. Stir in 1 cup of the shredded cheddar cheese.
- Assemble the base: Pour the egg mixture over the sausage in the baking dish. Let it sit for a minute to settle.
- Make the biscuit topping: Prepare the Cheddar Bay Biscuit mix according to package directions (usually mix with water or milk). Drop spoonfuls of the biscuit dough evenly over the top of the egg and sausage mixture, covering as much as possible. Sprinkle with remaining cheddar cheese if desired.
- Bake: Place in the preheated oven and bake for 25-35 minutes, or until the biscuits are golden brown, the eggs are set, and the center is no longer jiggly.
- Finish and serve: Brush the hot biscuits with melted butter mixed with the seasoning packet from the box. Let the casserole rest for 5-10 minutes before slicing. Garnish with chopped green onions or parsley.
Tips for the Best Results
Use the full-fat milk for richer texture. If the biscuits brown too quickly, tent with foil. For make-ahead convenience, assemble up to the baking step, cover, and refrigerate overnight — just add 5-10 extra minutes to bake time.
Variations
- Veggie-loaded: Add diced bell peppers, spinach, or mushrooms to the sausage while cooking.
- Bacon twist: Swap sausage for cooked, crumbled bacon.
- Vegetarian: Use plant-based sausage and cheese.
- Spicy kick: Use hot sausage or add diced jalapeños.
- Hash brown base: Layer frozen hash browns under the sausage for extra heartiness.
Serving Suggestions
Serve hot with fresh fruit, hash browns, or a side of hot sauce. It’s fantastic with coffee or mimosas for brunch. Great for holidays or feeding hungry guests!
Fun Facts and Cultural Context
The Red Lobster Cheddar Bay Biscuit mix has become a pantry staple for creative home cooks, inspiring everything from casseroles to toppings on soups. This breakfast version captures the viral appeal of comfort food mashups, turning a restaurant favorite into an everyday (or special occasion) star.
Approximate nutrition per serving (8 servings): Calories ~450, Protein 25g, Carbs 28g, Fat 28g.
This Cheddar Bay Biscuit Egg Casserole is pure comfort in every bite — cheesy, savory, and impossible to resist. Try it this weekend!
Cheddar Bay Biscuit Egg Casserole
A hearty breakfast casserole featuring savory sausage, fluffy eggs, and a golden Cheddar Bay biscuit topping made with Red Lobster mix – cheesy, comforting, and perfect for crowds.
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Brown and crumble sausage in a skillet; drain and spread in dish.
- Whisk eggs, milk, seasonings, and 1 cup cheese; pour over sausage.
- Prepare biscuit mix per package; drop spoonfuls over the top.
- Sprinkle with remaining cheese; bake 25-35 minutes until set and golden.
- Brush with melted butter and seasoning packet; rest and serve.
Notes
Make ahead: Assemble and refrigerate overnight before baking. Store leftovers in fridge up to 3 days.
